Dark Chocolate Dipped Coconut Cream Eggs

 By: The Food Hunter

This year, skip the store bought candy and make homemade chocolate covered eggs! I enjoy indulging in these sweet coconut cream eggs at Easter time and now you can too. This recipe is super easy to make and very adaptable. 

The eggs can be made with or without coconut and they can be dipped in dark or milk chocolate, the choice is yours. 

Dark Chocolate Coconut Cream Eggs

16 ounces chocolate
1 stick of butter
2 tbsp. water
1 tbsp vanilla
1 lb confectioner sugar
8 ozs shredded coconut

Melt butter in pot, add water and vanilla.
Pour the mixture over the confectioner sugar and combine. Work in coconut.

Form into either several small eggs or 1 large egg.

Put in refrigerator till cold.

Melt chocolate and pour over cold eggs.

Chocolate Rum Raisin Brownies #SummerDessertWeek

This post and recipe was created for #SummerDessertWeek! I was sent samples by some of the sponsor companies but as always opinions are 100% mine. This recipe is for adults 21 and older and does contain alcohol.”

 By: The Food Hunter

Welcome to this year's #SummerDessertWeek event hosted by Angie from Big Bear’s Wife. You're going to be in for a treat this year because we have 28 blogs/bloggers creating summer themed dessert recipes all week! 

We're sharing them with the hashtag #SummerDessertWeek on social media and you'll find some of the links in this post as well. Plus, we also have some great giveaways for you this week thanks to our amazing sponsors!

Scroll down to see all the other fabulous recipes and enter the sponsor giveaway.

Dreaming of summers spent at the Jersey shore led me to memories of Rum Raisin Ice Cream. I pulled this recipe together based on that sweet memory. I added chocolate...because...well why not?  These tasty bars have the right balance of sweetness with a hint of rum. They are perfect served with a cold glass of milk. I hope you enjoy them as much as I did.

Chocolate Rum Raisin Brownies

1/2 cup raisins
2 tbsp rum
200g dark chocolate, broken into pieces
125g butter
1 cup sugar
1/3 cup olive oil
3 eggs, lightly beaten
1 tsp vanilla extract
1/2 cup plain flour
1/2 tsp baking powder
1/4 cup cocoa

• Preheat oven to 180°C. Grease and line a 9x9 square pan. Place the raisins in a small bowl and pour over the rum. Set aside to soak while preparing the remaining ingredients.
• Step 2
  Place the chocolate and butter in a microwave-safe bowl. Microwave uncovered on medium (50 per cent) for 1 minute, or until almost melted. Add the brown sugar and olive oil, and stir to combine. Whisk in the eggs and vanilla.
• Step 3
  Sift the flour, baking powder and cocoa into the chocolate mixture, and fold gently. Stir in the rum and raisins, and fold through quickly to combine, being careful not to over-mix. Pour into the pan and bake for 40 minutes, or until just cooked when a skewer inserted in the centre comes out clean. 

 

Check out the amazing #SummerDessertWeek recipes from our bloggers today!

Strawberry Banana Sorbet from Big Bear’s Wife
Sugar Cookie Fruit Pizzas from Semi Homemade Recipes
Strawberry Banana Oatmeal Cookies from Eat Move Make
Ursula Blackberry Yogurt Mousse Cake from Simply Inspired Meals
Strawberry Upside Down Cake from It’s Shanaka
Margarita Bundt Cake from Fake Ginger
Air Fryer Blackberry Hand Pies from Blogghetti
Grape Jello Pie from 4 Sons ‘R’ Us
Lime Raspberry Hand Pies from Cindy’s Recipes and Writings
Summertime Blue Apple Pie from For the Love of Food
Waffle Ice Cream Sandwiches from Hezzi-D’s Books and Cooks
Strawberry Peach Poke Cake from Our Good Life
S’mores Mug Cake from Family Around the Table
White Chocolate Peach Crumb Bars from Sweet Beginnings
Strawberry Pizzelles from Jolene’s Recipe Journal
Hocus Pocus Buns from Savory Experiments
Cookies and Cream Ice Cream from Devour Dinner
Small Batch Emergency Brownies (Air Fryer) from Shockingly Delicious
Chocolate Chip Cheesecake Bars from Books n’ Cooks
Strawberry Crunch cheesecake from SugarYums
Peach Dumplings from Cheese Curd In Paradise
Instant Pot Orange Dreamsicle Cheesecake from Baking up Memories
Rum Raisin Brownies from Food Hunter's Guide to Cuisine
Chocolate Chocolate Chip Shortbread from Pastry Chef Online
Drumstick Cheesecake Cups from Sweet ReciPEAs
Sheet Pan No Bake Banana Split Cheesecake from Karen’s Kitchen Stories
Double Chocolate Zucchini Bread from Comfortably Domestic
Baltimore Strawberry Pie from Cookaholic Wife

 

 GIVEAWAY

 

PRIZE #1

Prize #1 — Dixie Crystals is giving away 1 (one) 4.2 Quart (4 Liter) Electric Air Fryer

PRIZE #2

Prize #2 — Circulon is giving away a TOTAL BAKEWARE 6-Piece Nonstick Bakeware Set - Two 9-Inch Round Cake Pans, 9-Inch Square Cake Pan, 9-Inch x 5-Inch Loaf Pan, 9-Inch x 13-Inch Rectangular Cake Pan, 10-Inch x 15-Inch Cookie Pan

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Giveaway open to US Residents 18 years or older.. All entries will be verified. No PO Boxes Please. Prizes will be sent directly from sponsors to winners, bloggers are not responsible for prizes. This giveaway runs from July 26th until July 31st at 11:59PMEST. Winners will be selected soon afterwards and contacted by e-mail. Winners will have 48 hours to respond or a new winner will be chosen. There are a total of 2 (two) prizes and therefore we will have a total of 2 (two) winners. No purchase necessary. Void where prohibited by law.

Disclaimer: These posts and recipes are part of the week long event, #SummerDessertWeek but all opinions are 100% mine! We would like Thank our amazing sponsors: Dixie Crystals and Circulon. These wonderful sponsors provided the prize packs for our giveaways and also sent samples and products to the #SummerDessertWeek bloggers to use in their recipes.

Dark Chocolate & Raspberry Blondies Topped with Sea Salt

 By: The Food Hunter

A Good Bake, by Melissa Weller is my new favorite cookbook. I am loving everything I've tried so far. These bars were inspired by one of her Milk Chocolate Raspberry Blondies. I halved the original recipe, used chopped dark chocolate instead of milk and added slightly less sugar.  The results were out of this world. 

Dark Chocolate & Raspberry Blondies Topped with Sea Salt
(inspired by Melissa Weller)

1 cups all-purpose flour
1/2 teaspoon baking powder
4 ounces dark chocolate, chopped
3/4 cup lightly packed dark brown sugar
1 large egg
8 tablespoons unsalted butter, melted and cooled slightly
1 teaspoon pure vanilla extract
1/4 cup raspberry jam
1 teaspoon flaky sea salt, (such as Maldon), for sprinkling

Arrange the oven racks so one is in the center position. Preheat the oven to 350°F.  Prepare a 9- x 9-inch baking pan with butter.

Whisk the flour and baking powder together in a small bowl and set aside.
Chop the chocolate into small pieces.

Combine the brown sugar and egg in a medium bowl and whisk until the mixture is smooth and lightened in color. Gradually add the butter, stirring with the whisk. Use the whisk to stir in the vanilla. 

Add the flour mixture and fold it in with a rubber spatula until almost no flour is visible. Add the chocolate and fold it in until the chocolate is evenly distributed and no flour is visible.

Using a rubber spatula, transfer the batter to the prepared pan. Making sure it is smooth to the corners of the pan. Drop the jam in teaspoon-size drops, distributing it over the surface of the batter. Draw a small paring knife back and forth through the batter, running it through the jam across the length of the pan and then back across the sides. Sprinkle the salt, if you are using it, over the top.

Place the blondies on the center rack of the oven to bake for about 30 minutes, until the batter has puffed up, rotating the pan from front to back halfway through the baking time. Remove the pan from the oven and put it on a cooling rack; let the blondies cool to room temperature in the pan.

Buttermilk Chocolate Layer Cake

By: The Food Hunter

Did you know that creative activities, such as baking, help people feel more relaxed and can elevate happiness? It's true! But before you can truly enjoy the mindful benefits of baking, it’s important to master the basics.  

Now through June, Nielsen-Massey is bringing back their six-part series on BetterYourBake.com. In addition to the currently available techniques, you will have access to three brand new techniques. Each will include a step-by-step video, pro tips from the team and delicious, seasonal recipes.  

If you are ready to take your baking skills to the next level I suggest checking out Nielsen-Massey's #BetterYourBake technique based videos. They are prefect for learning new skills and mastering the basics of baking.

The technique I found particularly helpful for the recipe below was: How to Fill a Pastry Bag.  It is easier than you might think. Once you watch the video, adding flair to any pastry will be a breeze.

Buttermilk Chocolate Layer Cake
1 cup sugar
1-3/4 cups all-purpose flour
3/4 cup Hershey's Cocoa Powder
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
2 eggs
1 cup buttermilk
1 cup water
1/2 cup vegetable oil
1 teaspoon vanilla extract

Heat oven to 350°F. Grease and flour two 9 inch round pans. Stir together sugar, flour, cocoa, baking soda, baking powder and salt in large bowl.
Add eggs, buttermilk, water, oil and vanilla; beat on medium speed of mixer 2 minutes (batter will be thin).

Pour batter evenly into prepared pans. Bake 35 to 40 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost as desired.

Chocolate Buttercream Frosting

1 cup unsalted butter (2 sticks)

3 cups confectioners (powdered) sugar
½ cup cocoa powder
½ teaspoon salt
1 tablespoon vanilla extract 

4 tablespoons heavy cream

Cream butter in a mixer with the paddle attachment on medium speed. Add powdered sugar and cocoa. Mix on the lowest speed until the sugar and cocoa are absorbed by the butter. Increase mixer speed to medium and add vanilla extract, salt, and cream and beat for 3 minutes.

If your frosting needs a more stiff consistency, add a little more sugar. If your frosting needs to be thinned out, add additional cream 1 tablespoon at a time.  Fill your pastry bag and decorate.

Amaro Montenegro Hot Chocolate

By: The Food Hunter

"I have an ongoing relationship as an influencer & receive product or compensation for posts featuring products. As always, all opinions are 100% my own."

You won't find another drink as comforting as hot chocolate.  Add a little Amaro Montenegro, a traditional amaro distilled in Italy, and you've got the perfect adult winter beverage. Looking for something extra special...be sure to top off this creamy, rich treat with some homemade whipped cream

Amaro Montenegro Hot Chocolate

For the Hot Cocoa
1⁄4 cup unsweetened cocoa powder

1 tablespoon granulated sugar

Pinch of salt
3 cups milk
8 oz semisweet chocolate chips

1 teaspoon vanilla extract
5 oz Amaro Montenegro

In medium saucepan, stir cocoa with sugar and salt. Stir in milk and chocolate. Heat over medium heat, stirring constantly, until chocolate is melted and mixture is hot. Gently whisk to completely blend mixture.

Add vanilla and amaro and stir to combine.  Pour into glasses and top with whipped cream.

For the Whipped Cream
1 cup heavy whipping cream

1 tablespoon simple syrup
1 teaspoon vanilla extract

Using an electric mixer or stand mixer fitted with a whisk, beat heavy whipping cream at high speed until soft peaks form, then add simple syrup, & vanilla extract. Whip until medium peaks form, about 1 minute longer.

Italian Style Hot Chocolate for #Chotoberfest

By: The Food Hunter

Yes, there are different levels of deliciousness when it comes to hot chocolate and this Italian Style Hot Chocolate is one of the best I've ever tried. Keep in mind that the  quality of the chocolate truly matters in a recipe like this one.

My favorite baking chocolate is Divine Chocolate. Their baking line consists of three premium quality flavors ranging from 55% to 100% cocoa for a making a wide variety of delicious desserts. Divine Chocolate baking bars are also Vegan Society Certified...which is pretty cool if you are vegan.
 

Italian Style Hot Chocolate

• 2 cups half & half (you can use your favorite vegan milk product too)
• 2 tablespoons corn starch or flour
• 1-2 tablespoons granulated sugar
• 1/2 teaspoon vanilla
• 6 ounces Divine Chocolate Baking Bars, at least 55%
• Pinch of salt

1. Break chocolate into small pieces
2. Add sugar and cornstarch into a medium bowl and whisk together.
3. Add 1/2-1 cup of the half & half and whisk together vigorously.
4. Pour remaining half & half into sauce pan, add vanilla, and place over medium heat.
5. Whisk cornstarch mixture together again briefly, then add to sauce pan.
6. Cook mixture over medium heat, whisking constantly, until the mixture comes just up to a boil and thickens, 2-3 minutes.
7. Once the mixture comes to a boil, remove immediately from heat.
8. Add chocolate, and a pinch of salt.
9. Stir mixture gently to melt the chocolate and incorporate the flavors.
10. Pour hot chocolate into cups and serve.
    
    

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German Chocolate Cake Bars #Choctoberfest

By: the Food Hunter

When your friends at Imperial Sugar send you 40 pounds of sugar during the month of October it can only mean one thing: CHOCTOBERFEST!!!

Which brings us to these decadent German Chocolate Cake Bars. A co-worker recently celebrated a birthday and it was suggested that I bring the dessert. Since I know how much she loves German Chocolate Cake I thought I would turn this classic into easier to carry dessert bars.

Topped with creamy pecan coconut frosting, these rich chocolate bars were a HUGE hit at the office.

Give it a try...you won't be disappointed.

****GIVEAWAY ALERT****

German Chocolate Cake Bars

For the cake:
2 cups all-purpose flour
1/4 cup unsweetened cocoa powder, I used Divine
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup boiling water
4 ounces unsweetened baking chocolate
1/2 teaspoon espresso powder
2 cups Imperial brand, granulated sugar
4 large eggs
1 cup canola oil
2 teaspoons vanilla extract

Preheat the oven to 350°F. Grease a 9x13 inch baking pan.

Sift the flour, cocoa, baking powder, soda, and salt together into a large bowl.

Combine the boiling water, chocolate, and espresso. Whisk and let the hot water melt the chocolate, about 10 minutes, until smooth. The water should no longer be hot to the touch.

In a separate bowl, add chocolate-water with the sugar, eggs, oil, and vanilla extract. Whisk to combine. Pour the chocolate mixture into the flour mixture and beat, using a stand mixer or a hand mixer, until just combined. Stop periodically and scrape the bottom of the bowl.

Spread the batter into your pan and lightly tap on counter to remove air. Bake for 25 to 30 minutes or until the top springs back to the touch, the sides of the cake have pulled slightly away from the pan, and a toothpick inserted into the center comes out clean.

Leave the cake in the pan, and set it on a wire rack to cool completely before frosting, about 45 minutes.

Spread cooled frosting generously onto the cake. Cut the cake into squares to serve.

For the coconut pecan frosting:
2 large egg yolks
8 ounces evaporated milk
1 1/2 cups lightly packed Imperial brand, brown sugar
4 ounces unsalted butter
1 teaspoon vanilla
1/4 teaspoon salt
2 1/2 cups sweetened, shredded coconut
1 1/2 cups chopped pecans

Whisk together the egg yolks, evaporated milk, and brown sugar in a saucepan. Add the butter and warm over medium-high heat, stirring constantly until the mixture thickens, about 10 minutes.

Remove from the heat and stir in the vanilla and salt, followed by the coconut and pecans. Let Cool completely before frosting.





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Dark Chocolate Peppermint Cookies

By: The Food Hunter

Just because the holidays are over doesn't mean my craving for chocolate and cookies disappeared. If anything the need for rich chocolatey sweets in my life has intensified. And we all know nothing is more satisfying than a treat baked from scratch using only the finest ingredients.

That's where these dark chocolate peppermint cookies come in. They are loaded with dark chocolate chips and infused with Nielsen-Massey pure peppermint extract. You can't go wrong when using extracts from Nielsen-Massey.

Dark Chocolate Peppermint Cookies
1 stick unsalted butter
3/4 cup sugar
1 large egg
1/2 tsp Nielsen Massey pure peppermint extract
1 1/4 cup flour
1/3 cup cocoa powder
1/4 tsp salt
1/4 tsp baking powder
1/2 tsp baking soda
1/2 cup dark chocolate chips

Preheat oven to 350 degrees F.

In a large bowl, cream the butter and sugar together for 1-2 minutes. Add egg and beat until light and fluffy, scraping down the sides as you go to ensure even mixing. Add peppermint extract and beat again.

Sift together all of the dry ingredients and add to the creamed butter mixture. Beat until well blended.

Stir in chocolate chips with a spoon and chill the dough for about 2 hours in the refrigerator.

Form the dough into small balls and place 1.5 inches apart on a parchment-lined baking sheet.

Bake for 10-12 minutes, remove from oven and transfer to a cooling rack.

Delicious Chocolate Almond Bars for #Choctoberfest2018

By: The Food Hunter

Welcome to Choctoberfest2018 with Imperial Sugar! Today I am sharing the recipe for Delicious Chocolate Almond Bars. These rich chocolate dessert bars are made with Divine 70% Bitter Sweet Chocolate. Divine is Fair Trade chocolate that is co-owned by an 85,000 farmer cooperative in Ghana.



When it comes to chocolate desserts one of my favorite combinations is chocolate mixed with almond. In the bars below I used almond flour, along with almond extract to give the bars more than just a hint of almond flavor.




Delicious Divine Chocolate Almond Bars

8 oz bittersweet Divine chocolate
1 cup butter
1 tsp. vanilla extract
1 tsp. almond extract
1 cup sugar
3 large eggs (beaten)
1 1/2 cups almond flour

Coat a 9 inch square baking pan with butter and preheat the oven 325ºF.

Melt the chocolate and butter in a saucepan over a low heat. Remove the pan from the heat, add he vanilla, almond extract and sugar, and stir. Allow to cool slightly in pan.

Add the eggs and almond flour to the saucepan and stir to combine. Pour batter into prepared pan.

Bake for 30 minutes. Allow to cool before slicing and serving.

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Chocolate Almond Ricotta Cake for #Choctoberfest

By: The Food Hunter

Welcome to Chocotoberfest! Today I am sharing a delicious gluten free chocolate cake.  Ricotta cheese is combined with almond flour to produce a moist flavor chocolate cake that will be loved by all.

This year's Choctoberfest is sponsored by Imperial Sugar,  Davis Chocolate, Rodelle Vanilla and Barlean's.  Be sure to check-back all week long for scrumptious chocolate recipes and enter the giveaway below!

A little about our gold sponsor: Since 1843, Imperial Sugar has been at the heart of family traditions and celebrations. Imperial Sugar does not use genetically modified plants in any of our pure cane sugar products.

Chocolate Almond Ricotta Cake

18 ounces Ricotta Cheese
4 large eggs, separated
1 cup Imperial brand sugar
1 cup almond flour
8 ounces dark chocolate, chopped
1 teaspoon vanilla
1/2 tsp ground cinnamon
Imperial brand powdered sugar for topping

Preheat oven 350. Grease & flour a  spring form pan.

Melt chocolate in the top of a double broiler. Add the ricotta, sugar, almond flour cinnamon & vanilla to the chocolate and stir to combine. Mix in the egg yolks.

Beat the egg whites, in the bowl of a stand mixer, until you get soft peaks. Add the egg whites to the chocolate mixture and gently fold through until completely combined retaining as much air as possible.

Spoon batter into cake pan and smooth top. Bake for 25-35 minutes, remove from oven and cool.
Serve sprinkled with powdered sugar.

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Healthier Homemade Nutella for #Choctoberfest

By: The Food Hunter

If you love chocolate hazelnut spreads, but don't love all the calories and sugar associated with the store bought brands, you can always make your own. It takes a handful of ingredients and less than an hour to make this healthier version.

Without further ado I bring you today's Choctoberfest recipe sponsored by Imperial Sugar & featuring Rodelle baking Cocoa. Don't forget to scroll to the bottom for lots more recipes and a giveaway! 

Healthier Homemade Nutella 

2 cups raw hazelnuts (240g)
1 1/2 tbsp pure vanilla extract
1/4 cup Rodelle cocoa powder
2 tbsp Imperial sugar
pinch of salt
1/2 cup whole milk

Roast hazelnuts for 5-7 minutes at 400 F. Remove from oven and rub them in a paper towel to get the skins off.

Blend the nuts in a food processor until they’ve turned to butter. Add the rest of the ingredients and blend until it’s smooth and creamy, this could take a few minutes.  When done put in a glass jar to keep fresh.


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Chocolate Hazelnut Orange Cake For Progressive Eats

By: The Food Hunter

It's citrus season in Arizona which means an abundance of oranges, grapefruits and lemons are available everywhere you look. If you happen to be one of the few people in the area without a citrus tree growing nearby no need to worry since people graciously share their harvest with friends, family and co-workers. You will often times find bags of produce at community events available for the taking.

With this in mind I am joining this month's Progressive Eats dinner, a virtual version of a progressive dinner where people travel from house to house to share in different courses of a meal. This month we are featuring citrus in all of our recipes.

My contribution to the meal is this decadent chocolate hazelnut orange cake. This cake can be made in a 9x9 square baking pan (like I did) or if you'd prefer a round cake you can use an 8x2 round pan. It's really up to you, but I prefer the square for aesthetic reasons.

Chocolate Hazelnut Orange Cake

1 orange

3 large eggs

1/2 teaspoon baking powder

1/4 teaspoon baking soda

1/2 cup granulated sugar

1 cup hazelnut flour

1/4 cup unsweetened cocoa powder

½ tsp ground cinnamon

Powdered sugar

Preheat the oven to 350 degrees. Line a 9x9 square pan with parchment paper so that it overhangs on all sides (this will make it easy to remove).

Place the entire orange in a sauce pan and cover with water. Bring the pot to a boil then cover, reduce heat to low, and simmer until orange is soft, about 2 hours depending on the size. Once the orange has cooled slice it in half and remove any large seeds.

Place the orange in a food processor and pulse until smooth. Add all the remaining ingredients to the processors, except for the powdered sugar. Pulse a few times, until the mixture is well combined.

Pour the batter into the pan and bake for 45 minutes, or until a toothpick inserted in the center comes out clean. Remove from oven and allow to cool in pan on a cooling rack. Serve sprinkled with powdered sugar.

Progressive Eats Citrus Menu

Drinks

• Bubbly Blood Orange Campari Cocktail from Mother Would Know

Appetizers

• Muhammara with Blood Orange from Pastry Chef Online

Bread

• Orange and Anise Scented Challah from OMG! Yummy

Main Course

• Chicken Milanese with Citrus Salsa from Healthy Delicious

Veggies/Side Dishes

• Citrus Salad with Honey-Tarragon Vinaigrette from All Roads Lead to the Kitchen
• Lemon Rice - South Indian Rice With Lemon from SpiceRoots

Desserts

• Blood Orange Upside Down Cake from Creative Culinary
• Chocolate Hazelnut Orange Cake from Food Hunters Guide
• Meyer Lemon Mousse from The Redhead Baker
• Raspberry Topped Lemon Souffles from That Skinny Chick Can Bake

We have a core group of 12 bloggers, but we will always need substitutes and if there is enough interest would consider additional groups. To see our upcoming themes and how you can participate, please check out the schedule at Creative Culinary or contact Barb for more information.

Flourless Chocolate Walnut Rum Cake

By: The Food Hunter


If you love chocolate as much as I do you will want to make this decadent flourless dark chocolate cake. Enhanced with toasted walnuts and a hint of rum this rich cake is guaranteed to satisfy all your chocolate cravings.

Special thanks to Imperial Sugar for sponsoring this post and to The PinterTest Kitchen for all their hard work putting #choctoberfest2016 together. 

Flourless Chocolate Walnut Rum Cake
1 cup walnuts, toasted
2 tablespoons unsweetened Dutch-processed cocoa powder
6 ounces dark chocolate
1 ½ sticks unsalted butter
6 large egg yolks
¾ cup packed light brown sugar
1-2 tablespoon dark rum
½ teaspoon salt
3 large egg whites
1 tablespoon plus sugar

Preheat the oven to 350°F and position a rack in the center. Lightly grease a 9-inch springform pan.

Place the walnuts in a food processor with the cocoa powder and pulse until the nuts are finely ground.

Melt the chocolate and butter together in a double broiler until melted. Allow to cool. In an mixer fitted with the paddle attachment, beat the egg yolks with the brown sugar on medium speed until very thick and pale in color, about 3 minutes. Add the rum and the ½ teaspoon salt. Fold the egg mixture into the cooled chocolate mixture. Immediately fold in the walnuts and cocoa.

Place the egg whites and a pinch of salt in a cleaned bowl and, using the whisk attachment of your mixer, beat on medium speed until the whites are thick, about 2 minutes. Continue beating while you gradually add the sugar, then switch to high speed, beating the whites until they form soft peaks, about 1 minute.

Fold the whites into the batter, then pour the batter into the prepared pan, smoothing the surface with a spatula. Bake the cake for 40 minutes, rotating halfway through. Allow the cake to cool in the pan for 20 minutes, then remove the sides of the pan and cool the cake completely; the center may sink a bit.

Carefully remove the bottom of the springform pan and transfer the cake to a serving plate. Dust with powdered sugar.

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Chocolate Ricotta Pound Cake for Choctoberfest 2016

By: The Food Hunter

Anyone that knows me well knows that I am a huge chocolate lover. So when I was invited to take part in Choctoberfest 2016 I couldn't resist! If that wasn't enough reason; finding out that Imperial Sugar was this year's gold sponsor and would be sending me 40lbs of sugar sealed the deal.

At this time I'd like to present to you my Chocolate Ricotta Swirl Pound Cake. A moist cake flavored with hints of vanilla bean and dark chocolate. I can't take full credit for this recipe as the cake base is Gina DePalma's famous ricotta pound cake. But the billowy layer of rich dark chocolate was all my idea.

Also, in case you missed it there is a pretty sweet Choctoberfest giveaway going on! You can enter it here.

Chocolate Ricotta Pound Cake
(adapted from Gina DePalma)

1 1/2 cups cake flour
2 1/2 tsp baking powder
1 tsp kosher salt
3/4 cup unsalted butter
1 1/2 cup fresh whole milk ricotta
1 1/2 cup granulated sugar
3 large eggs
1/2 vanilla bean
1 tsp pure vanilla extract
2 oz dark chocolate, melted & cooled

Preheat oven to 350 and position rack in the center. Grease a 9 inch loaf pan with nonstick cooking spray and dust with flour.

In a medium bowl, sift together the cake flour, baking powder and salt and set aside. In a mixer, cream together the butter, ricotta and sugar on medium speed until smooth and light about 2 minutes. Beat in the eggs, one at a time, scraping sown the bowl after each. Add the vanilla bean and extract. On low speed, beat in the dry ingredients to combine, scraping down the bowl. Beat the batter for 30 more seconds.

Pour half the batter into the prepared pan spoon in the melted chocolate and swirl with a knife. Top with remaining batter and use a spatula to smooth. Give the pan a few gentle whacks to remove any air pockets. Bake the cake for 15 minutes, then turn the pan 180 degrees. Lower the temperature to 325 and continue baking until the cake springs back lightly when touched about 25 minutes more.

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Chocolate Coffee Ice Cream Cake

By: The Food Hunter

Ice cream cakes are for those special occasions when one scoop of ice cream just isn't enough. And by that I mean birthdays! Summer birthdays especially deserve a decadent frozen treat like ice cream cake to help celebrate. They are spectacular make-ahead cakes that just about everyone loves.

Though ice cream cakes may seem difficult to make they are actually quite easy. All that is needed is a little time and a big freezer. You'll want to work with cold tools and keep each component frozen as you work on the next piece. A cake is baked in the normal fashion, cut to shape and frozen. Ice cream is made (or bought) and frozen in the same pan used to make the cake to ensure uniformity. (A spring-form pan works well for this) You'll want to work with cold tools and keep each component frozen as you work on the next piece.

Once all of the pieces are made and frozen the cake is put together and kept cold until time to serve. Viola!

Chocolate Coffee Ice Cream Cake
(printable recipe)

For the chocolate cake:
1 cup sugar
1-3/4 cups all-purpose flour
3/4 cup Cocoa Powder
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
2 eggs
1 cup buttermilk
1 cup strong black coffee
1/2 cup vegetable oil
1 teaspoon vanilla extract

Heat oven to 350°F. Grease and flour two 9 inch round pans or 1 spring-form pan. Stir together sugar, flour, cocoa, baking soda, baking powder and salt in large bowl. Add eggs, buttermilk, coffee, oil and vanilla; beat on medium speed of mixer 2 minutes (batter will be thin).

Pour batter evenly into prepared pans. Bake 35 to 40 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely.


For the coffee ice cream:
2 cups heavy cream
1 cup whole milk
1/2 cup sugar
Pinch of salt
1 vanilla bean, split in half lengthwise
¾ teaspoon vanilla extract
1 ½ cups whole coffee beans

Heat the milk, sugar, whole coffee beans, salt, and 1/2 cup of the cream in a medium saucepan until it is warm but not boiling. Scrape the seeds from the vanilla bean into the saucepan and add the pod to the pot. Once the mixture is warm, remove from heat add the remaining cream and vanilla extract, cover and let steep at room temperature for 1 hour.

Chill the mixture thoroughly in the refrigerator. When ready to churn, strain liquid removing the vanilla and coffee beans. Prepare the mixture in your ice cream maker according to the manufacturer's instructions. Scoop into spring-form pan or 9 inch round lined with wax paper. (Best to use the same pan you made the chocolate cake with). Once completely frozen, about two hours, you can remove the ice cream and leave it in the freezer wrapped in the wax paper until ready to use.

For the ganache:
10 oz dark chocolate
7 oz heavy cream

Finely chop the chocolate and put into a bowl. In a small pot, bring the double cream to boil. Add chocolate and stir to melt.

Putting it all together:
Level one of the cake layers and place it on the cake plate. Carefully place the ice cream layer on top of the base cake layer and remove the wax paper. Press down gently on the ice cream with a wide spatula to anchor the ice cream into the cake. Place in freezer to keep the ice cream from melting.

Place second cake layer on top of the ice cream layer and press it down gently. Place entire cake back into freezer to allow coffee ice cream to harden, about 15 minutes. You can use a slightly wet off-set spatula to smooth out the ice cream layer, making it even with the cake layers.

Spread the chocolate ganache over the cake. Freeze until ready to eat.